Halibut a la Flamande

Ingredients

• a small, very thick halibut steak
• two tablespoonfuls of chopped onion
• two of chopped celery
• one tablespoonful of chopped parsley
• two tablespoonfuls of butter
• one pint of strained tomatoes
• a level teaspoonful of salt
• a saltspoonful of mace
• one of black pepper

Method

1. 1

   Wash and dry halibut, season with salt and pepper.

2. 2

   Layer onion, celery, and parsley in a baking dish, place halibut on top, brush with melted butter, and bake for 30 minutes.

3. 3

   Prepare sauce with butter, flour, and strained tomatoes, season, and serve around the fish.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 6. The excerpt below is the record exactly as published.

HALIBUT A LA FLAMANDE Purchase a small, very thick halibut steak. Wash it in cold water, dry, and dust it with salt and pepper. Cover the bottom of a baking-dish with two tablespoonfuls of chopped onion, two of chopped celery, and one tablespoonful of chopped parsley; put on top the halibut steak, brush with melted butter and bake in a quick oven for thirty minutes. When done lift carefully to a heated dish. Put two tablespoonfuls of butter in a pan, add two tablespoonfuls of flour, mix; add one pint of strained tomatoes; stir until boil- ing; add a level teaspoonful of salt, a saltspoonful of mace and one of black pepper

Cook this with the app: pantry check, scaling, and the assistant.